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Active Time
15 min
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Total Time
7 hr (includes freezing)
Ingredients
Makes about 1 quart
Special Equipment
Step 1
Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Immediately pour custard through a fine-mesh sieve into a clean bowl, then add cheeses and vanilla, stirring until cheeses are completely melted and incorporated. Cover surface of custard with a round of wax paper and chill until very cold, about 4 hours.
Step 2
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Step 3
Let soften at room temperature 20 minutes before serving.
Ice cream can be made 1 week ahead.
Leave a Review
Reviews (5)
Back to TopThis was awesome! The recipe did not specify using aged Mahon - which has a much more intense flavor. I did use the aged - and I'm so glad I did. It was delicious.
fit4life
Cleveland,OH
12/11/2011
A refreshing alternative to most cheese ice creams. I sometimes make this with fromage blanc instead of the Mahon and substitute mascarpone for the cream cheese. Lovely with the figs but also works well with any stone fruit and Amaretto.
Christen1
Columbus, Ohio
12/6/2007
Love the complex flavors of this dessert- worth looking for the mahon cheese and making the figs and accompanying sauce. Have made several times for guests to rave reviews though not from the kids.
apsmom
Tempe, AZ
6/18/2007
Very good. A nice change from vanilla ice cream. I served with the figs poached in wine, sherry vinegar sauce and pumpkin brittle and as an entity very, very good. I would make the ice cream again on its own as well.
Anonymous
Chicago, IL
2/27/2005
What's not to like about this?!!! Totally adult, indulgent decadence! The subtle flavor of cheeses (I substituted Fontina for the Mahon) and the Sherry Vinegar Syrup works beautifully together. The trick to a super smooth and creamy ice cream is to really stir the cheeses until completely melted and incorporated with the custard. Takes a good 5 minutes of continuous stirring, but the results are divine.
Anonymous
Central Pennsylvania
1/11/2005
